Spritz Cookies Recipe

3.5 6 8
Spritz Cookies Recipe
Spritz Cookies Recipe photo by Taste of Home
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Spritz Cookies Recipe

Read Reviews
3.5 6 8
Publisher Photo
It was a tradition to make these cookies with my grandmother every Christmas. Now our two daughters help me make them for the holidays. —Sharon Claussen, Wheat Ridge, Colorado
MAKES:
66 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
66 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup light corn syrup
  • Colored sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° for 11-12 minutes or until set (do not brown). Remove to wire racks to cool.
Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface and dip into sugar. Reheat corn syrup as necessary. Let stand until set. Yield: 11 dozen.
Originally published as Spritz Cookies in Grandma's Great Desserts Cookbook 1992, p52

Nutritional Facts

2 each: 91 calories, 6g fat (4g saturated fat), 21mg cholesterol, 65mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup light corn syrup
  • Colored sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° for 11-12 minutes or until set (do not brown). Remove to wire racks to cool.
  3. Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface and dip into sugar. Reheat corn syrup as necessary. Let stand until set. Yield: 11 dozen.
Originally published as Spritz Cookies in Grandma's Great Desserts Cookbook 1992, p52

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Reviews forSpritz Cookies

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cherylrein User ID: 2921847 46355
Reviewed Dec. 3, 2013

"Having trouble getting the corn strop to dry so I can put the cookies away. Next time I will sprinkle before baking like I used to."

MY REVIEW
SpinningYogini User ID: 965432 18949
Reviewed Dec. 18, 2011

"I think the dough is a great consistency for using in a cookie press. The cookies have good flavor, too. At one point, the dough started "misbehaving". I chilled it for about 10 minutes, after which things worked well."

MY REVIEW
RaOwBe User ID: 705805 42947
Reviewed Dec. 14, 2011

"These are not dry if you make them right. I like to cook mine at the low end of the suggested time - they turn out great!"

MY REVIEW
nanaJudy51 User ID: 6117045 74772
Reviewed Sep. 13, 2011

"very dry cookie"

MY REVIEW
terrifaber User ID: 1345637 48325
Reviewed Dec. 17, 2009

"Very easy. I baked them at 350 for 11 minutes and they turned out nice."

MY REVIEW
alex79 User ID: 4488296 48324
Reviewed Nov. 18, 2009

"as i was ready to return my cookie press to the store, i tried this recipe and it was a sucess. i can't wait to make this cookies to give for my friends and family for Christmas. tHanks for this recipe!!! :)"

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